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Lamb Rack In Caramelised Shaoxing Sauce

By October 15, 2017 easy dinners, recipe series, recipes, savoury

Juicy lamb rack in caramelised chilli shaoxing sauce and Chinese-style snow pea salad.

Lamb Rack In Caramelised Shaoxing Sauce | Anisa Sabet | The Macadames-2113.

Recipe for Lamb Rack In Caramelised Shaoxing Sauce by Anisa Sabet for The Macadames. 

Today’s recipe is my final recipe developed for We Love Our Lamb, and I have to say it’s my favourite of the lot. It’s so easy to throw together and will be sure to impress any dinner guests. The lamb rack is marinated in a simple combination of spices, orange, soy, garlic, ginger and peanut oil then fried lightly to brown and popped into the oven to bake. The Shaoxing Chinese wine adds a rich flavour to the caramel sauce, which you drizzle on the lamb when serving.

I’ve served my lamb with a Chinese-style snow pea salad, but any steamed Asian greens would also pair well.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here and here and Donna Hay Magazine, Issue 95.

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Ingredients (serves 4):

For the marinade: 

  • 1 teaspoon szechuan pepper corns
  • 1 cinnamon stick
  • Zest from 1 orange
  • 1/3 cup dark soy sauce
  • 2 tablespoons peanut or sesame oil
  • 2 tablespoons  Shaoxing (Chinese rice wine)
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic

For the lamb:

  • 2 x 800g lamb racks
  • Lug peanut oil

For the caramel sauce: 

  • 2/3 cup Shaoxing (Chinese rice wine)
  • 1/2 cup caster sugar
  • 1 tablespoon malt vinegar
  • 2 long red chillis, finely sliced
  • 1 teaspoon minced garlic

For the snow peas: 

  • 1/4 cup raw cashews
  • 2 teaspoons peanut oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 long red chillis, finely sliced
  • 400g snow peas, finely sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing (Chinese rice wine)

To serve: 

  • Fresh coriander
  • Limes
  • Shallots

Method:

1. Preheat oven to 200°C.

2. To make the marinade: In a small saucepan, toast the peppercorns and cinnamon for a few minutes until fragrant. Add the rest of the ingredients and bring to a simmer then take off the heat. Pour over the lamb, coat and allow to stand at room temperature for 10 minutes.

3. To cook the lamb: Heat some peanut oil in a non-stick fry pan and fry the lamb and cook for 4 minutes until browned. Pop into a tray lined with baking paper and bake for 12 minutes or until cooked to taste.

4. To make the sauce: Place sauce ingredients in a small saucepan and cook for 10 minutes until thickened.

5. To make the snow peas: Heat a wok or large deep frying pan over medium heat. Cook cashews for 2 minutes or until golden. Set aside. Add the peanut oil to the wok and heat over medium-high heat. Stir-fry the ginger, garlic and chilli for 30 seconds or until aromatic. Add the snow peas and lightly fry for another 1-2 minutes. Add the soy sauce and Chinese rice wine. Cook for 1-2 minutes or until the snow peas are just tender. Add the cashews and toss to combine. Place in a side dish for serving.

5. To serve: Serve lamb drizzled with caramel sauce and garnish with fresh coriander, shallots, lime wedges and the snow peas.

Bon appétit!

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Anisa – The Macadames. xx

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1 Comment

  • Reply James | Thyme to Mango October 15, 2017 at 3:45 pm

    There is so much going on with this recipe and I love every bit of it, the marinade, the caramel sauce, the snow peas – and, of course the lamb! I’m printing the recipe for this as we speak and will try it in the coming weeks!

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